Health Report #112628

Establishment Name: Concordia College
Report Date: 09/22/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cleaning Procedure N/A N/A N/A Staff are just using hand sanitizer at the nest to wash hands. Must have soap, as sanitizer is not a substitute for soap. Corrected by stocking soap here. Repeat violation 2 times now. Complete the risk control plan. There is no handsink set up at the dish wash area once again. Within 10 days, you must post a soap and paper towel dispenser at one of the sinks in the dishwash area. I will be back in 2 weeks to verify this has been done.
Critical Hot and cold holding N/A N/A N/A I observed uncooked pizzas at 67*f and a cooked pasta dish at 97*f. Staff need to work with smaller batches while prepping pizzas. Foods need to be 41*f or colder. Plans are to put pizza toppings in an ice bath to hold at 41*f or less and do less pizza prep at a time, while keeping prepped pizzas back in walk in coolers. Pasta was put into shallow hotel pans and quickly cooled. Corrected.
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A Pop diffusers were observed dirty at the nest. They need to be cleaned and sanitized every 24 hours. Corrected by doing so while present.
Critical Working containers, Common Nam N/A N/A N/A I observed an unlabelled spray bottle at the nest. Staff must keep labelled. Corrected by labelling.
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Exposed cups were stored under the paper towel dispenser at the main cook line handsink. Store cups in protected area. Corrected.
Normal Good Repair and Proper Adjustm N/A N/A N/A You need to repair the condensation leak in the walk in freezer and replace the damaged door seals on the walk in cooler doors within 10 days. I will be back in 2 weeks to verify this has been done.
Normal Temperature Measuring Devices N/A N/A N/A You need an accurate thermometer in the salad bar area reach in cooler.
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A You need to organize all of your catering kitchenware in a manner where it is all protected. Get onto storage racks or in covered containers within 10 days. I will be back to verify this in 2 weeks